Recipe by Pati Jinich; recipe and photo courtesy of Avocados from Mexico
Makes 4 servings
The dressing:
½ ea. ripe Avocados From Mexico, halved, pitted and meat scooped out (slice the second half and serve on top of the salad)
1 ea. garlic clove
1 ea. Serrano or jalapeño chile, stemmed and seeded, chopped
1 T. chopped fresh mint leaves
1 T. chopped fresh cilantro
¼ c. tahini
2 T. olive oil
½ c. freshly squeezed lime juice
1 t. kosher or sea salt, or to taste
¾ to 1 c. cold water, as needed for proper consistency
Place the avocado, garlic, chile, mint, cilantro, tahini, olive oil, lime juice, salt and 3/4 cup of cold water to the blender or food processor and puree until smooth. Depending on the size of your avocado, you may need to add more water to achieve the right consistency – it should be creamy, yet pourable. Transfer to a jar or small bowl and set aside. Refrigerate until ready to use, if making ahead.
To assemble the salad:
½ c. thinly sliced red onion
6 oz. panela cheese, cut into 1/2"-thick slices
2 c. cooked farro, cooled to at least room temperature
1½ ea. head of red leaf lettuce, washed and torn into bite-sized pieces
1 ea. head of frisée, washed and torn into bite-sized pieces
4 ea. radishes, thinly sliced
¼ c. hulled raw pumpkin seeds or pepitas
1 ea. ripe Avocados From Mexico, halved, pitted, meat scooped out and sliced
Soak the slivered red onions in cold water for about 10 minutes to mellow their flavor.
Preheat the grill or a grill pan on medium heat for about 5 minutes. Lightly oil the grill or grill pan and add the panela slices. Grill about 1 to 2 minutes per side, until browned on both sides. Set aside.
Place the farro in a large salad bowl and arrange the red leaf lettuce and frisée on top. Sprinkle on the radish slices and pumpkin seeds. Drain the slivered onions and toss them in as well.
Drizzle on the dressing to taste and toss to mix the salad. Top with the warm grilled panela slices and avocado slices, along with the second half of the avocado from the dressing. Serve immediately.